Mackerel in parcels with watercress sauce

Name: Mackerel in parcels with watercress sauce
Yield: To Serve Six
Cuisine: United Kingdom
Ingredients: salt and pepper to taste; 425 ml (½ pint) milk; salt and pepper; 50 g (2 oz) melted butter; a hazelnut-sized knob of butter; 6 small mackerel; 15 g (½ oz) flour; 15 g (½ oz) butter; 6 squares of kitchen foil 45 x 23 cm (18 x 9 in); a squeeze of lemon juice; 2 bunches of watercress; dash dry cider

Preparation info

To Serve
Six

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

Also suitable for trout

In the old days the parcels or packets in which the fish are cooked, would have been made with oiled writing paper, but kitchen foil is easier to handle and gives a very succulent result.

Ingredients

6 small mackerel
50 g (2 oz) melted butter
salt</

Europe
United Kingdom
Fish course
Pescatarian

Method

Ask the fishmonger to clean the fish but leave on the heads and tails. Make two incisions across the thickest part of the sides to help them cook quickly.

Brush the squares of foil with melted butter, put a fish on to each square, season with salt and pepper and a squeeze of lemon juice and fold each one into a little parcel, folding the ends so that the juices do not escape.